Description

This Bacon Cheddar Gnocchi Soup is rich, creamy, and packed with flavor! Soft potato gnocchi float in a cheesy broth with crispy bacon, sharp cheddar, and tender veggies. It’s the ultimate comfort food—easy enough for a weeknight, cozy enough for a rainy day.

Ingredients

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6 slices bacon, chopped

1 tablespoon butter

1 small onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

1 celery stalk, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup milk

1 cup heavy cream

1 (16 oz) package potato gnocchi

2 cups shredded sharp cheddar cheese

Salt and black pepper, to taste

Chopped green onions or parsley (for garnish, optional)

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Instructions

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove and set aside on a paper towel-lined plate.
Drain excess bacon grease, leaving about 1 tablespoon in the pot. Add butter, onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the veggies and stir for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth, milk, and cream. Bring to a gentle simmer.
Add the gnocchi and cook for 4–5 minutes, or until they float and are tender.
Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste.
Stir in the cooked bacon or sprinkle it on top when serving.
Garnish with green onions or parsley if desired, and serve hot!

Notes

For a lighter version, use half-and-half instead of cream.
Want it spicy? Add a pinch of crushed red pepper or use pepper jack cheese.

Leftovers reheat well—just warm gently to keep the cheese smooth.